My job was mostly to chop and prep raw vegetables, cook grains and meat, and prepare the final meal using sauces and pre-portioned pantry ingredients like nuts and dried fruit. As an experienced cook, it was really easy to prepare the exact amount given and not follow anything more complicated than cooking grains alongside roasting meat. I didn’t have to dig deep for ingredients from my own stores; Just salt, pepper and cooking oil were enough. I also didn’t need much special equipment. One of the recipes called for a pan from the stove to the oven, but if I didn’t have one I could improvise.
While I don’t think all cooking is beginner-level, I liked the Green Chef meal kits as a way to learn more about different cooking methods. The problem with one recipe was that the cooking method didn’t quite match the ingredients, and because I cooked it for the recommended time, I ended up with dry chicken breasts. But overall the recipes were easy to read and the instructions were simple to follow. Nothing was too difficult to accomplish, but I definitely got my hands dirty, which is part of the fun.
The simplest dish to cook was the Creamy Truffle-Herb Linguine, which actually just boils the pasta and creates a very simple sauce with mushrooms, truffle oil, peas, and a creamy sauce base. It took less than the allotted 30 minutes and the only prep work was cleaning and slicing the mushrooms.
The Corn and Bean Stuffed Peppers were the exact opposite; It required the most preparation, including cleaning and chopping the vegetables, preparing the rice, making the filling, making the base, and stuffing and cooking the peppers. It was still within the recommended time frame, but if you don’t do quick work it could easily take longer. However, I was grateful that all dishes, including this one, came with prepared sauces.
The remaining dishes each had multiple components that needed to be balanced. They didn’t feel that challenging or hit the sweet spot of cooking enough to feel accomplished, but they came together without much friction.
For Fajita-Style Spicy Shrimp and Steak Tacos, I prepared the steak first by cooking the two proteins separately on the stove while putting the vegetables in the oven. This was very clever and effective. None of the items were over or undercooked and they were all ready to eat at the same time. The recipe also called for heating the tortillas, which was a nice touch.
The Herb Turkey and Kale Bulgur Bowls had a fair amount of knife work to handle, but none of it was too complicated and would be a great learning experience for beginners. If you’ve never cooked whole grains before, this dish will be a great lesson. Aside from these tasks, the remaining tasks involved browning the meat and sautéing the cabbage while preparing the bulgur base. The two herb sauces included lifted this dish, and neither required any more work than opening the package.
The only dish that gave me trouble was the Mediterranean Chicken with Brussels Sprouts and Pepita Pesto, but it was my favorite in terms of flavor. This was largely due to the thin cuts of chicken provided. The recipe calls for stove-roasting and oven-coating, which leaves the chicken a bit dry, but this cooking method would make sense for a thicker cut. The Brussels sprouts turned out great and I would definitely order this dish again but would make my own adjustments to the cooking time. This dish was the only one that required a skillet from the stove to the oven, which isn’t something every home has, so the method felt even more redundant.
Savoring Food
Green Chef dishes were never lacking in flavor and always had a well-balanced and robust profile that stood out. But the overall salt content and spice were a bit strong. But you can always omit some of the sauce or add a little less salt.
Nearly every dish turned out to be perfect in terms of cooking time and texture. Besides the slightly dry chicken in one meal, the meats were juicy; the vegetables were quick; and every meal was filling and satisfying. I would consider reordering some of my favorites or repeating these recipes to recreate them at home. I could even see us ordering some of the dishes that weren’t high on our list and making changes to suit our tastes.
Fajita-Style Shrimp and Steak Tacos are a favorite in my house, but we agreed they could be used as a side dish. The tacos were flavorful and flavorful and the instructions did not dry out the meat at all.
Our next favorite was the Mediterranean Chicken with Brussels Sprouts and Pepita Pesto. Although I prefer the carbohydrate component, this meal was one of the low-carb options. It was satisfying and full of herby, nutty flavors. The pesto had plenty of punch and the mix of feta and almonds and Brussels sprouts added richness.
Third on the list: Herbed Turkey and Kale Bulgur Bowls. I’m a fan of whole grains and I really loved this. The prepared sauces added a herby flavor to the bulgur with walnuts, and the apricots and pistachios created a pleasant textural contrast. Overall, I’d be happy to eat this or something like it any day.
Although the taste wasn’t bad, we didn’t like the Creamy Truffle-Herb Linguine and Corn and Bean Stuffed Peppers. Some in my house liked the pasta and I didn’t think the truffle flavor was too overwhelming, but others didn’t like the truffle flavor. The stuffed peppers didn’t provide much in the way of texture or flavor.
Nutritional Value of Foods
I would have loved to see a little more information about how Green Chef defines its labels for gut and brain health, Mediterranean, and protein-packed menus; I couldn’t find much specific information on the website. In the absence of evidence-based guidelines, we cannot be sure that these claims are not misleading. However, full nutritional information, including allergen information, is easily accessible for all dishes during menu selection, so people with dietary restrictions or concerns can make informed choices.
Overall, my advice is to do your due diligence and review the nutritional information available. Also make sure you can find balance in some of the nutrients in these meals as you make your other daily choices. One meal does not necessarily make or break your health; What matters is the overall picture.